MIAMI: From grandma's Cuban cooking to almost being eaten in a jungle in Guatemala, Le Cordon Bleu-trained, Chef Gustavo Montes is always moving, learning and innovating. No boxes here (unless it's a Bento box), later this summer you can eat his food at the Gale Hotel. Follow him on IG to stay connected! IG: @someguycooking
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Try Chef Gustavo's Tropical Nikkei Ceviche recipe on The Quest Express Recipe Page (recipe is at the bottom)

Inside this episode:
•Cuban Smells & Julia Child
•The Evolution of Culinary Education & the Changing Landscape
•The Changing Landscape of the Culinary World
•Passion vs. Practicality in Career Choices
•The Culinary Fusion Game
•Chef Gustavo's Culinary Influences
•Cuban Heritage and Family Recipes
•Mentorship and Career Growth
•COVID's Gift to Gustavo's Kitchen
•Trends in the Culinary World
•Advice for Aspiring Chefs
•Culinary Inspirations and Gustavo's Most Memorable Meal
ABOUT CHEF GUSTAVO MONTES: Chef Gustavo Montes is a Le Cordon Bleu-trained culinary leader with over two decades of experience in high-performance kitchens and hospitality groups. Recognized for his innovative approach and deep commitment to culinary excellence, he has helmed award-winning restaurants, collaborated with Michelin-starred talent, and led successful openings across Miami. As Owner of GM Culinary, Montes continues to push creative boundaries while mentoring the next generation of chefs. Follow The Gale Hotel for updates on Yamashiro's opening Summer 2025.
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Music Credits: INTRO: Loyalty - Philip Ayers | OUTRO: Grasshopper's Dance - Etienne Roussel